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New England cookbook, 1855-1934

Page 2

To cook a Turkey
See that the crop is perfectly clear from the Windpipe; if very fat, take some of from the lower part to put it into your Grease pot take the liver & gizzard boil them in one pint & a half of water, with a piece of crust of bread toasted very brown.  Then add allspice & cloves - boil it two hours then spit your Turkey. put the gizzard & liver on the wings & gravy into the pan - Baste your Turkey with butter & sprinkle over flour.  Baste a goose with salt & water.  To dress a fillet of Veal. (underlined) Make a good force meat of biscuit, salt & pepper & sweet marjoram.  Take the bone from your meat & put therein your force meat - skewer it perfectly round - baste with flour & butter.  Make force meat balls to garnish the dish. - To boil a fillet of Veal (underlined)- Stuff it the same way as when roasted tie it up in a cloth very tight & boil it two hours - use melted butter & parsley or Caper Sauce

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To cook a Turkey See that the crop is perfectly clear from the Windpipe; if very fat, take some of from the lower part to put it into your Grease pot take the liver & gizzard boil them in one pint & a half of water, with a piece of crust of bread toasted very brown. Then add allspice & cloves - boil it two hours then spit your Turkey. put the gizzard & liver on the wings & gravy into the pan - Baste your Turkey with butter & sprinkle over flour. Baste a goose with salt & water. To dress a fillet of Veal. (underlined) Make a good force meat of biscuit, salt & pepper & sweet marjoram. Take the bone from your meat & put therein your force meat - skewer it perfectly round - baste with flour & butter. Make force meat balls to garnish the dish. - To boil a fillet of Veal (underlined)- Stuff it the same way as when roasted tie it up in a cloth very tight & boil it two hours - use melted butter & parsley or Caper Sauce